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Peach and Fresh Fig Pudding
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“Do I dare to eat a  peach?” asked T.S. Eliot, in a poem which pondered the joys of a life lived fully. WE say YES. Though the juice may dribble down your chin and soil your shirt, the taste will be worth it. That pale, sweet, slightly tangy flesh, yielding easily to the bite, is the very essence of sunlit summer days.Peaches are stone fruit, cousins to the almond, first cultivated in China ages ago, but that doesn’t matter to you now. It is warm. The sky is full of bird song. Leaves in the trees in your backyard are softly shushing one another. Go on. Eat the peach. 
8-10 servings

Ingredients

1 ½ cups all-purpose flour (we used gluten free flour)

1 teaspoon baking soda 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

½ teaspoon salt 

½ teaspoon freshly grated nutmeg 

½ teaspoon  ground ginger 

3 to 5 peaches, peeled and coarsely chopped (about 1 ½ pounds)

1 cup buttermilk 

½ cup butter, softened 

1 ¼ cups sugar 

3  large eggs 

10-15 small fresh figs, quartered 

2 to 3 ripe peaches, peeled and sliced (about 1 pound) 

Vanilla ice cream to serve

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Peach and Fresh Fig Pudding
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Preheat oven to 350º. Sift together first 7 ingredients; sift again.

2. Process chopped peaches in a food processor or blender until smooth. (Yield should be 2 cups puree.) Stir in buttermilk.

3. Beat butter and sugar at high speed with electric beaters or stand mixer until fluffy. Add eggs, one at a time, beating until blended after each addition. Add peach mixture and beat until well blended.

4. Layer sliced peaches and figs in a greased 13- x 9-inch pan.

5. Fold flour mixture into peach buttermilk mixture. Pour batter over sliced peaches and figs in pan and place pan in a large roasting pan; place in oven and add boiling water to roasting pan to a depth of one inch.

6. Bake at 350º for 50 to 60 minutes or until set in the center. Serve warm or cold with ice cream.

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